生熟大蒜的抑菌作用研究  

Study on inhibition of raw and cooked Garlic

作　　者：程秀云[1] 罗建玲[1] 罗玉芳[1] 

机构地区：[1]福建华南女子职业学院,福建福州350007

出　　处：《食品与机械》2013年第6期89-92,共4页Food and Machinery

摘　　要：对不同浓度的生熟大蒜对大肠杆菌、金黄色葡萄球菌、沙门氏菌、志贺氏菌、枯草芽孢杆菌5种细菌的抑菌作用进行研究。结果表明,生大蒜对5种细菌均有抑制作用,且抑菌强度随着大蒜浓度的增加而增强,当生大蒜的浓度为10%时,抑菌作用接近100%;当生大蒜的浓度为20%时,抑菌效果与添加0.4g/100mL诺氟沙星相当,而且具有较强的杀菌作用,作用3h后大肠杆菌、金黄色葡萄球菌、沙门氏菌和志贺氏菌4种非芽孢菌的存活率均低于17%,枯草芽孢杆菌的存活率为36%。熟大蒜对5种试验菌株不但没有抑菌效果,反而具有促进其生长的作用。The inhibition of different concentrations of raw and cooked garlic was studied, to Escheriehia eoli, Staphylococcus aureus, Sal- monella, Shigella, Bacillus subtilis. The results showed that raw garlic could inhibit the growth of five kinds of bacteria, and the inhi hition ability increased with concentration of garlic increasing. When raw garlic a concentratidti of 10%, the inhibitory effect of close to 100%, and when the concentration of raw garlic was 20%, the anti- bacterial effect was corresponded to by adding 0.4 g/100 mL norflox acin with a strong bactericidal effect. For 3 h treatment, the livabili ty of Escherichia coil, Staphylococcus aureus, Salmonella and Shigel- la four kinds of none sporulation were less than 17%, the livability of Bacillus suhtilis was 36%. The cooked garlic had no inhibition to five kinds of experimental strains, but with the promotion of its growth.

关 键 词：生大蒜 熟大蒜 不同浓度 抑菌作用 杀菌作用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]